Chicken Vermicelli Stir Fry with Bok Choy, Mushrooms, and Carrots Recipe

Introduction

This Chicken Vermicelli Stir Fry is a quick and flavorful meal featuring tender chicken, fresh bok choy, mushrooms, and carrots tossed with thin vermicelli noodles. It’s a perfect weeknight dinner that combines savory and slightly tangy notes for a satisfying dish.

Ingredients

• 6 oz vermicelli noodles
• 1 lb chicken breast or thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey
• 2–3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp neutral oil
• 1–2 baby bok choy, chopped
• 1 cup mushrooms, sliced
• 1 medium carrot, chopped
• Salt and pepper to taste
• Optional: sesame oil and sesame seeds for garnish

Instructions

1. Step 1: Cook the vermicelli noodles according to package instructions, usually 1-2 minutes. Drain and rinse under cold water, then set aside.
2. Step 2: In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, and ginger to make the sauce.
3. Step 3: Heat the neutral oil in a large pan or wok over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and stir fry until fully cooked. Remove the chicken and set aside.
4. Step 4: In the same pan, add the chopped carrots and sliced mushrooms. Cook for 2-3 minutes, then add the chopped bok choy and cook until just wilted.
5. Step 5: Return the cooked chicken to the pan. Add the cooked noodles and the prepared sauce. Toss everything together to coat evenly and cook for another 2-3 minutes to combine flavors.
6. Step 6: If desired, finish with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve warm and enjoy.

Tips & Variations

• For extra flavor, marinate the chicken in half the soy sauce and a little garlic for 15 minutes before cooking.
• Feel free to swap bok choy with spinach or kale if unavailable.
• Add a splash of chili sauce or flakes for a spicy kick.
• Use shrimp or tofu instead of chicken for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or microwave until warmed through. Adding a splash of water before reheating can help prevent the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried shiitake mushrooms instead of fresh?

Yes, dried shiitake mushrooms can be used. Rehydrate them in warm water for 20-30 minutes before slicing and sautéing with the other vegetables.

How do I prevent vermicelli noodles from sticking together?

After cooking, rinse the vermicelli noodles under cold water to remove excess starch and toss them with a little oil to prevent sticking before adding to the stir fry.

Chicken Vermicelli Stir Fry with Bok Choy, Mushrooms, and Carrots Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

This Chicken Vermicelli Stir Fry is a quick and flavorful dish featuring tender chicken, fresh bok choy, mushrooms, and carrots tossed with delicate vermicelli noodles in a savory soy-based sauce. Perfect for a healthy weeknight dinner, it combines simple ingredients with an easy stir-fry method to deliver vibrant, satisfying flavors in under 30 minutes.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Noodles

• 6 oz vermicelli noodles

Chicken and Sauce

• 1 lb chicken breast or thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey
• 2–3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp neutral oil (e.g., vegetable or canola oil)

Vegetables

• 1–2 baby bok choy, chopped
• 1 cup mushrooms, sliced
• 1 medium carrot, chopped

Seasoning and Garnish

• Salt and pepper to taste
• Optional: sesame oil for drizzling
• Optional: sesame seeds for garnish

Instructions

1. Cook the noodles: Bring a pot of water to a boil and cook the vermicelli noodles according to package instructions, usually 1-2 minutes. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar or honey, minced garlic, and grated ginger. Stir well to create a balanced savory and slightly tangy sauce.
3. Cook the chicken: Heat the neutral oil in a large pan or wok over medium-high heat. Add the thinly sliced chicken, season lightly with salt and pepper, and stir-fry until the chicken is fully cooked and slightly browned. Remove the chicken from the pan and set aside.
4. Sauté the vegetables: In the same pan, add the chopped carrots and sliced mushrooms. Cook for 2-3 minutes until they start to soften, then add the chopped baby bok choy. Stir-fry until the bok choy is just wilted but still vibrant green.
5. Combine everything: Return the cooked chicken to the pan with the vegetables. Add the drained noodles and pour the prepared sauce over the top. Toss everything together thoroughly to ensure the noodles and ingredients are evenly coated in the sauce. Let it cook for another 2-3 minutes, allowing the flavors to meld.
6. Serve and garnish: Remove from heat and drizzle with sesame oil if desired. Sprinkle with sesame seeds for extra flavor and texture. Serve immediately while warm and enjoy your flavorful chicken vermicelli stir fry.

Notes

• For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
• Adjust the amount of garlic and ginger to your taste preference for a stronger or milder flavor.
• Feel free to substitute chicken thighs with chicken breasts or even tofu for a vegetarian option.
• If you prefer more sauce, double the sauce ingredients for a saucier dish.
• Use fresh vermicelli noodles where possible; dried noodles require less cooking time but check package instructions carefully.

Keywords: Chicken vermicelli stir fry, bok choy stir fry, easy chicken dinner, Asian noodle stir fry, quick vermicelli recipe